Heavy Whipping Cream (make your own latte!)

When I started doing Paleo and I heard Heavy Whipping Cream was O.K. for the diet I was psyched. I didn't ask questions as long as I could put that delicious-ness in my coffee.  But now I know exactly why people include it in their diet.  Coach Colin gave me the run down on heavy whipping cream the other day.  Most people think heavy whipping cream is bad for you.  Heavy whipping cream is all fat and doesn't contain lactose or casein.  If I learned one thing during the digestion unit in physiology class its that anything that ends in "ose" is sugar. Sugar is delicious but we all know the negative effects it can have on our body.  But don't we need sugar for energy?? Unless you are a diabetic and you're body can't control its blood sugar on its own you don't need to take in sugar.  You're body does a fine job of breaking down the carbs you get from fruits and vegetables into glucose ,which is used for energy.  I'm sure you all know lactose is the sugar in dairy products, and Casein is the protein in dairy products.  Heavy whipping cream contains neither of these and is packed with fat which is why Paleo eaters prefer heavy whipping cream.  Increasing your fat ( good fat) in take will hinder your carb cravings and keep you feeling satiated longer.  If you want to read more about good fats, check out my benefits of coconut oil post.
This is the unhomogenized heavy whipping cream I get from whole foods.  Why do I prefer this kind?  If you have had unhomogenized cream you probably notice that it gets kind of chunky, and thick.  This doesn't mean it has gone bad, it is just what fat molecules do.  Homogenized products are smoother, have no chunks, and has no fat floating at the top.  But there is fat still in these products they are just broken down into smaller fat particles.  This is where the problem is.  Lets say your digestive tract is like a screen (window screen) and we poured unhomogenized milk on it and homogenized milk on it.  The homogenized milk and its tiny fat particles would seep through the tiny holes while the the thicker unhomogenized milk would stay on top.  Basically, the tiny homogenized fat particles get reabsorbed by your digestive tract and they are so small they are able to pass into your blood stream, and that is what increases cholesterol and can cause plaque build up (atherosclerosis) in your arteries.  Unhomogenized fat passes through the digestive tract and only necessary nutrients are absorbed from it. 

The other day I made my "cupcakes" with "frosting" for Jay and Jocelyn Leydon, the owners of crossfit milford.  Jay had told me he put the frosting(which is just heavy whipping cream and some agave nectar) in his coffee!  Not a bad idea Jay! So I decided to give it a whirl, and make my own "latte" this morning. 

Take about 1/4 cup of heavy whipping cream, throw it in a small container with a lid, shake it up for about a minute or two, or you can beat it like an egg with a fork for a minute or two.  It gives you an awesome thicker, latte-like cream for your coffee. I didn't thickening as much as I would if I were making frosting.  No sweetner for me, so a little cinnamon on top! Add as much as you would like to your coffee, and you can refrigerate the rest and save it for tomorrow.  Yummm, saved me a trip down the post road to starbucks!